If you're looking to swoon someone this V-day then this vegan raspberry tart is a recipe for success. My partner loved it so much as to say it was his favorite yet (and if you've been here a while you know that we make a lot of tarts here lol). And it's all down to the perfect combination of the creamy dreamy macadamia filling, the romantic raspberry color, or the little kick of Amaretto.
What is Amaretto?
Amaretto, the Italian for "a little bitter" is a delicious sweet digestif that has undertones (in my opinion) of almond and marzipan. It's probably the only liqueur that tastes good to me "on the rocks", probably because I'm a sucker for all things marzipan flavored!
It pairs unbelievably well with berries or cherries, which make this raspberry Amaretto tart an irresistible marriage of flavors.
Notes about the ingredients
The base of this tart is flavored and colored using a homemade raspberry coulis. I recommend using frozen raspberries for this part as they tend to have a better flavor, and are more accessible all year round.
A hint of Amaretto gives just the right amount of kick to this vegan raspberry tart. It really does bring the flavor of the raspberries to the next level. And especially if you're making this tart to celebrate with your loved one, you can have your tipple in your dessert!
Macadamia nuts have a buttery flavor which makes them the perfect nut for a creamy tart filling. They are rich in flavor but not so much as to overpower other flavors. Like traditional cashew-based cakes, the macadamias are first soaked in order to soften them and make them easier on your blender.
The one fault with these nuts is that they can be quite expensive, so feel free to substitute them with soaked cashews if they are more easily available to you.
Vegan white chocolate
Instead of using coconut oil to set the filling of the tart, we're going down the more luxurious route of using vegan white chocolate! Because white chocolate and raspberries are just made for each other! Not only does this add a beautiful flavor, it solidifies at room temperature meaning it will help with the consistency of the tart.
Vanilla plant-based yogurt
Whether soy or coconut-based, adding vegan yogurt to the filling gives this tart lightness and freshness. Vanilla flavored yogurt is my favorite to use as it gives it an almost "fromage frais" flavor, or "petit filous" as I used to know them as a kid!
How to make this recipe
(Full recipe and instructions are in the recipe card at the end of this blog post)
Prepare the ingredients
Some of the ingredients will need to be prepped ahead of time. I like to do this the night before, or the morning of if I'm planning to make this tart later in the day.
The macadamia nuts will need to be soaked ahead of time which gives them a silkier, creamier mouthfeel. Plus, it helps with making the blending process much easier on your kitchen equipment! Add the macadamias to a bowl and cover them with filtered water. Leave them to soak for about 4 hours, then rinse them clean and drain before use. Note: If you’re in a hurry – don’t worry you can soak them in boiling water instead, then rinse and drain.
You'll need to chill your can of full-fat coconut milk the night/day before you make this recipe. Coconut milk is made up of both water and fat – which emulsify at room temperature so in order to separate the fat from the liquid the cans need to be chilled. Once chilled, scoop the thick coconut cream from the top of the cans, discarding the liquid or using it as a base for dishes such as curries.
Make the crust
Get your oven preheated to 175°C (350°F) before you get to make the tart crust. Then it's as simple as adding all of the crust ingredients to your food processor and blitzing them to a dough.
Once you have your dough, you'll want to press half of the mixture into the sides of the pan first, and then press the remaining half into the base of the pan (pictured below). Lastly use a fork to prick several holes into the crust to ensure air does not build up underneath it whilst baking. Next bake the crust for 15-18 minutes until slightly browned, then allow to cool (do not remove the tart from the tin).
Make the filling
To get the most intense flavor out of the raspberries, we're going to make them into a coulis first. Place the raspberries in a saucepan with a tablespoon of water and bring to a simmer on medium heat. Cook for 10-12 minutes until the raspberries have broken down and the mixture has reduced by about a half. Set aside for 10 minutes to cool slightly.
Then add the coulis to your blender along with all the other filling ingredients and blend them until they are smooth and silky. Pour the filling into the tart base and place it in the fridge to set. Once set, you can garnish with fresh raspberries, freeze-dried raspberries, and a drizzle of vegan white chocolate.
This tart will store in an airtight container in the fridge for 3-4 days.
Ground almonds: In case you're avoiding almonds or have an allergy you can use oat flour in place of the ground almonds.
Gluten-free all-purpose flour: If you're not strictly gluten-free, you can sub this with regular all-purpose flour.
Amaretto: Ok, so obviously this is a Raspberry Amaretto Tart but, it technically doesn't need to have Amaretto in it. I ran out of Amaretto during my recipe development trials and discovered that white rum and a little almond extract do the trick. I recommend using half the volume of white rum along with a half teaspoon of rum extract to get the best results.
Macadamia nuts: If you're unable to source macadamias, you can use the same weight in cashews. Soak and prepare them in the same way as instructed for the macadamia nuts.
Plant-based yogurt: You can replace the yogurt with extra full-fat coconut milk or coconut cream. Just bear in mind that this will result in a slightly thicker end result as the yogurt adds lightness.
Vegan white chocolate: You can substitute this for cacao butter.
More vegan raspberry desserts
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
- 1 ½ cups (200 g) macadamia nuts, soaked *see notes
- 1 cup (120 g) frozen raspberries
- 4.2 oz (120 g) vegan white chocolate, melted
- 1 cup (226 g) full fat chilled canned coconut milk, *see notes
- ¼ cup (61 g) vanilla soya yoghurt, sub with plain soya or coconut yoghurt
- ¼ cup (60 ml) Amaretto, sub with 1 tsp almond extract for non-alcoholic version
- ¼ cup (60 ml) pure maple syrup
- Fresh raspberries, for garnish
- Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a 9.5" tart tin with some oil or vegan butter.
- In your food processor, combine the gluten-free flour, almond flour, vegan butter, maple syrup, and salt until the ingredients stick together to form a dough.
- Evenly press the dough half of the dough into the sides of the tart tin first, then press the remaining dough into the base of the tin. With a fork, gently prick the dough several times.
- Bake the crust for 15-18 minutes until slightly browned, then allow to cool (do not remove the tart from the tin).
- Make a coulis with the frozen raspberries, add them to a saucepan with a tablespoon of water and bring to a simmer on medium heat. Cook for 10-12 minutes until the raspberries have broken down and the mixture has reduced by about a half. Set aside for 10 minutes to cool slightly.
- To a high-speed processor, add the raspberry coulis, soaked macadamia nuts, melted white chocolate, coconut milk, yogurt, Amaretto, and maple syrup, and blend until smooth and creamy.
- Pour the filling into the cooled tart base. Smooth out the top with a spatula and place in the fridge to set for 6 hours, or preferably overnight.
- Once set, garnish with some more melted white chocolate and fresh raspberries.
- Store in an airtight container in the fridge and consume within 3-4 days.
- Soaked macadamia nuts: Soak in water for 4 hours, rinse and drain.
- Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.
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